I have a Crush on Demi

Ok, I must admit publicly, I have a new crush--it's on Demi. DEMI who? Ashton who-NO!  DEMI, you know the restaurant neatly tucked under the steps of CRUSH in Belvedere Square.

The restaurant opened under the stairwell of the current restaurant CRUSH and shares its kitchen with its owner, Dan Chaustit. There are 32 seats total with 8 bar stools where select  diners can view the open kitchen activities.  Both the upstairs, typically bustling with neighbors and walki-ns and DEMI have their own chef and mission. I was delighted to be invited to sample some of the menu's creations by Executive Chef Tae Strain.

Note, it you  crave a hearty burger or a pizza, a big plate of noodles or a slice of pie, go upstairs or somewhere else. BUT, if you want an adventure in food, fine presentation and imagination on a plate and in your mouth-run, don't walk!

Demi's mission, it shares, is to be "a small plates driven restaurant concept, Demi specializes in modern American cuisine with global influences."  The new spot is sure to impress lovers of tapas haute cuisine. I was pleasantly surprised by the fusion menu and the ability of the Chef to layer flavor upon flavors that teased and delighted our palettes.

Some of the tasted tapas dishes, I will do my best to describe next. First, I was  thrilled and delighted by the Six Minute Egg, Cauliflower, Asparagus and Parmesan Toast dish ($9)  presentation and taste. Then, multiplied by the surprise infusion of truffle oil, OMG, this is a memorable taste sensation. I hope it is a brunch item!

The Sous Vide Bistro Steak plated with Spice Crusted Fingerling and Haricot Verts (green beans) and a salsa Verde ($15) took me to an even higher flavor level. The meat was cooked to my perfect temp, medium rare and marinated in a garlic, salt mixture that works perfectly with the potatoes dusted with cumin and paprika. Paired with a moderately priced glass of Truth, Lindsey Cuvee 2006 (the cheaper Worthy brand), this dish as delish! The dish is said to be entering the menu shortly and may already be by this review.

For my 3rd favorite might come as a surprise as it is dessert. Those who know, know I usually refrain. I savored a croissant bread pudding accompanied delicately by golden raisins, creme anglaise and homemade biscotti . It was sensational. Again, every dish had flavors layered above flavors. This is a rare find in the Baltimore restaurant scene.

For a special night out, or for late snack, come with an open mind and food sensitivity to my newest CRUSH, Demi.